Weeknight Skillet Berry Crisp
A warm, bubbling berry filling topped with a sweet, crumbly oat topping, baked to golden perfection in a single skillet.
40 mins
160 batches of 6
Ingredients
- 80 cups All-Purpose Flour
- 60 cups Unsalted Butter
- 40 gallons Mixed Berries
- 7 ½ gallons Old-Fashioned Oats
- 53 cups + ¼ cup + 1 ¼ tablespoons Sugar
- 3 cups + ¼ cup + 1 tablespoons Lemon (Juice)
- 1 cup + ½ cup + 3 tablespoons Ground Cinnamon
- 1 cup + ½ cup + 2 ⅞ tablespoons Vanilla Extract
- 53 cups + ¼ cup + 1 ⅓ tablespoons Brown Sugar
- 10 cups Corn Starch
- ¾ cup + 1 ¼ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 600 cups mixed berries with 55 cups granulated sugar, 10 cups cornstarch, 2 ½ cups lemon juice, and 2 ½ cups vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 120 cups old-fashioned oats, 90 cups all-purpose flour, 55 cups packed brown sugar, 2 ½ cups ground cinnamon, and 2 ½ cups salt.
- Cut in the 60 cups cold unsalted butter with a fork or fingertips until the mixture is crumbly with pea-sized bits.
- Sprinkle the topping evenly over the berries.
- Bake 28–32 minutes, until the topping is golden and the fruit is bubbling at the edges.
- Rest 10 minutes before serving. Top with ice cream or whipped cream if desired.
